Basic Cashew Cheese
Vegan; Makes 1 pound
This is the base for the sun-dried tomato basil and cashew chevre with lemon zest and peppercorns. The longer you soak the cashews, the softer they are and the easier they break down. This means you can get a creamier texture.
2 cups raw cashews, soaked in water for 3-8 hours and drained
pinch of salt
1/4 to 1/2 cup of rejuvelac
1. Put the cashews and salt in a food processor and process. Pour in just enough of the rejuvelac to process the cashews. Process until smooth and creamy, occasionally stopping to scrape the sides of the food processor. Repeating the blending process if needed.
2. To culture the cheese, transfer to a clean glass bowl, cover, and let rest at room temperature for 8 to 36 hours depending on how sharp a flavor you want. The cheese will thicken as it cultures.
3. If you will be using the cheese as a base for another recipe, simply cover and store it in the fridge for up to 2 weeks. Otherwise, transfer to a glass mold and smooth the top. Cover and let firm for at least 6 hours.